John Myers
Leek Cream Sauce with Peas and Vanilla
The perfect leek cream sauce with peas and vanilla recipe with a picture and simple step-by-step instructions.
- 2 Rods Leek
- 1 Onion
- Butter
- Salt, white pepper, 1 clove of garlic, pinch of sugar
- 150 g Frozen peas
- 1/2 Vanilleschote
- 200 g Sour cream
- 100 ml Cream
- Chives, wild garlic, flat-leaf parsley, lemon balm, rocket / rocket
- Garlic mustard, Indian nettle
- Parmesan
- 300 g Bavette or spaghetti
- Cut the onion and garlic into fine cubes and sweat in a little butter, cut the leek into thin, diagonal rings and add the dark green, then the light parts to the onions. Season with salt, pepper and a pinch of sugar. Scrape out half the vanilla pod and add the pulp and the pod to the vegetables. Let simmer for about 5-6 minutes, remove the pod and stir the vegetables with the sour cream and cream to a sauce. Heat the peas in the sauce.
- In the meantime, cook the bavette (pasta about three times as wide as spaghetti) in salted water until al dente. Cut% garlic cloves into thin slices and fry in a little butter. Season with salt and caraway seeds. Chop the herbs.
- Arrange the pasta with the sauce on the preheated plates, sprinkle with the garlic and herbs. Finished.
- A mixed salad goes well with it. As a small special addition there were a few goat cheese rolls
- Note to vegans: You can replace the sour cream with soy quark or vegan cream cheese, the cream with soy cream., … Unfortunately, the Parmesan is not replaceable …
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